Chicken Nuggets #1
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INGREDIENTS
INSTRUCTIONS
Finely chop chicken. Combine chicken, pork sausage, 1 cup of the bread crumbs, 1 of the eggs, salt and pepper; mix wel and form into balls 1 inch in diameter. Lightly beat the remaining 2 eggs. Roll chicken nuggets in four, then in the beaten eggs; then in the remaining 2 cups of the bread crumbs. Chill for several hours. Heat oil for shallow fring to 375F. Fry chicken nuggets until golden brown. Drain on paper towels. Serve hot or at room temperature with Pineapple Mustard sauce. REC.FOOD.RECIPES ARCHIVES /FRUIT From rec.food.cooking archives. Downloaded from G Internet, G Internet.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (659g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 1215 | ||
| Calories from Fat: 442 (36%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 49.1g | 65 % | |
| Saturated Fat 13.3g | 66 % | |
| Monounsaturated Fat 19.5g | ||
| Polyunsanturated Fat 9.9g | ||
| Cholesterol 833.4mg | 256 % | |
| Sodium 1804.8mg | 62 % | |
| Potassium 717.9mg | 19 % | |
| Total Carbohydrate 137.3g | 40 % | |
| Dietary Fiber 7.5g | 30 % | |
| Sugars, other 129.8g | ||
| Protein 53.8g | 77 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 1215
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